In article >, "jmcquown" > wrote:
>Dave Smith wrote:
>> DWACON wrote:
>>> Will be boiling some ox tails in beer -- hope I don't run out.
>>> Using dark beer... seems it would make a better gravy than the light.
>>>
>>> I tried this once before and the beer cooked away before I could get
>>> them tender.
>>>
>>> I am thinking of buying a pressure cooker -- although they aren't
>>> good with bubbly things like beer -- I like keeping a roof in my
>>> house. But any ideas for recipes to do this with a pressure cooker?
>>
>> Dry browning the oxtails in a bit of oil first. Then toss in some
>> chopped celery, onion and carrot, along with a bit of garlic, then
>> add beef broth and a bit of tomato paste. Cover it and stick it in
>> the oven at about 300 for a couple hours. If you want a thicker sauce
>> you can remove the meat, bring the liquid to a boil and stir on some
>> Veloutine or a gravy and water slurry/ You may need to pour off a bit
>> of fat first.
>
>Absolutely brown them in oil first. Then (pressure cooker or not) you just
>need to simmer them in water or broth until they are falling apart tender.
>YUM! Make oxtail stew... throw in some diced potatoes, carrots, onion,
>celery towards the last of the simmering, about 40 minutes.

I was looking at ox tails in the local supermarket last Saturday
morning. It's been a bit cool here lately, even in the tropics, and
the idea of oxtail stew rather appealed. BUT, as they have been for
some time now, they were far too bloody fatty. Coincidentally, a mate
of mine did buy two packs; but I've since heard he ended up with
barely one after cutting out the more obvious chunks of fat. Bloody
pity really. Oxtail stew/curry is great tucker.

Cheers, Phred.

--
LID